DESCRIPTIVE MEMORY OF THE FOOD PRODUCTION PROCESS

In the pre-production stages, the food remains as it was delivered by the supplier, while
that in the production stages have already undergone a transformation process to each dish and are
generally those facing the dining room.

The removal of waste and washing of equipment corresponds to the stage that could be called post-
production. It is important that the areas that comprise the pre-production stages are located
completely isolated in the production areas to avoid hygiene-related problems associated with the
cross-contaminations.

Work diagram and area of a production system

Step Pre-production Production

Cameras of Cold kitchen, Line: area of

Zone of
Reception area, warehouse freezing and Pre-preparation Hot kitchen, dispatch to
Restaurant
refrigeration pastry shop, bakery waiters

Storage Washing and Cooking and

according to PEPS and Distribution of
Activities Goods reception disinfected from elaborations food to the living room
gender of
raw materials basic culinary dining room
raw material

The staff of the production area

It is important to define the structure of the existing labor relations in the production area. Even
when each dish has a particular preparation process and therefore creates a movement of
specific personal, we can summarize the functions as follows:

Warehouse Assistant.- Its role is to receive goods from suppliers and record them.
entry, separate them by category and genre, and store them according to first in, first out
(PEPS).

Head chef or Chef.- Their role is to supervise and coordinate the dynamics of their section and the
communication with others, as well as the performance of the staff under their charge.

Cooks.- Their number will depend on the size of the establishment and the number of dishes that
it includes the menu. Your obligations vary according to the level of experience and the type of
restaurant in which they work. Their duties include the preparation of food in the
sections of the production area.

Kitchen helpers.- They assist in the cleaning procedures and maintenance of the equipment.
kitchen.

Executive Chef.- Not all restaurants have it. It is the head of the production area and who
is responsible for coordinating the communication and harmony of all areas. This character takes care of
purchases, standardization of recipes, organization of the work process, of the
hiring and training of personnel.
 He is responsible for overseeing the proper functioning and maintenance of the equipment, of the quality of
service and many times gives the final touch to each dish, as it represents the true
responsible for what the diner tastes in your restaurant.

There are establishments where the executive chef is solely responsible for the matter.
administrative of the production area while a sous-chef directly supervises the preparation of
the foods.

Keep in mind that both for the distribution of equipment and personnel, only one should be considered.
fundamental parameter: differentiation. If in your restaurant each section and job position are
perfectly defined, the production area will operate optimally and you as a restaurateur
You will achieve greater profits with better cost control.

The production system

The production system is the division of your restaurant's operation into different activities, which
its purpose is to bring a dish to the diner; that is, to transform the raw materials or
supplies, in food or drink. This mainly focuses on the following points.

Just like in the diagram, you will need to organize your restaurant to know who the people are.
responsible for each area and thus be able to have greater control over your establishment; especially in the
costs, which is what will make you have greater profitability, which means that "lower cost, higher margin of
utility.

The flow of the production process is presented at a general level, regarding the selected product of the industry.
analyzed in more detail in this guide.

However, this may be similar for other products if the production process is homogeneous, or for
variants of the same. In this regard, the relevance of each activity should be assessed in each case
foreseen, the nature of the machinery and equipment considered, the time and type of the operations to
carry out and the different formulations or compositions involving each product or variant that
intend to carry out.

PRODUCTION PROCESS

Request for raw materials

Reception of raw materials
Storage
Product development
Product conditioning
Exhibition at the buffet
Sale

PURCHASES

RECEPTION
Almacén y
 WAREHOUSE

DISTRIBUTION
CONSUMED
THE USED
CONSUMED

PREPARATION
Kitchen
COOKING

CONSERVATION

PRODUCTION
PRODUCED

Living room or apartment SERVICE

SALES

DIAGRAM OF ACTIVITIES OF THE FOOD PROCEDURE

START

COOKING PROGRAM

EQUIPMENT VERIFICATION

RECEIVING AND WAREHOUSE OF

RAW MATERIALS

PRE-PRODUCTION OF
FOOD
 TICKET RECEIPT

Preparation according to
REQUEST

Food Delivery
ACCORDING TO REQUEST

THE DISHES
MAKE AVAILABLE OF ACCORDING TO
PLATO SPECIFICATIONS

SERVE THE DISH

KITCHEN CLEANING

FIN

Reception of raw material:

The raw material is received at the establishment. It is weighed to confirm that it is the correct amount.
acquired.

[Link] material inspection:

The meat and vegetables are inspected to ensure they meet the required standards of freshness and appearance.
and quality. The dry materials are inspected to meet the required standards.

3. Storage of raw materials:

This should be done immediately after the merchandise is received. Whatever arrives first to
the store should be used first. Meat and perishable items should be refrigerated. Some products such as
Poblano peppers, bell peppers, and onions can be stored in boxes with adequate ventilation.
The dry ingredients should be sealed tightly.
GUIDELINES FOR INTEGRAL WASTE MANAGEMENT
Comprehensive management is carried out both within the Division (internal management) and outside of it.
(external management) and is governed by the basic principles of biosecurity, minimization in generation,
culture of no waste, caution and determined prevention
This management includes the set of activities related to generation, separation, movement
internal, intermediate and/or central storage, deactivation, collection, transportation, treatment and/or
final disposition. External management is the set of operations and activities of the company that it carries out
the collection, transportation, treatment, and final disposal of waste, ensuring the continuity of management
internal. As mentioned earlier, this must be carried out by a responsible company and
competent, requirements that will be verified by the University.

Segregation at source is the fundamental basis of the process and involves the
initial selective deposit of the waste in each of the generating sections, starting with
management, treatment and disposal whose success depends on proper separation and classification at the source,
If this is not the case, the efforts made in the rest of the process would alter the results.

CLASSIFICATION OF WASTE For all the staff of the institution to carry out an adequate
segregation and separation, must be sensitized, trained, and equipped with all the necessary elements.
for the implementation of the program.